Andrew Schloss, David Joachim

Peking Crackle

Preparation info
  • Makes about

    ½ cup

    • Difficulty

      Easy

    • Ready in

      5 min

Appears in
Mastering the Grill: The Owner's Manual for Outdoor Cooking
Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

  • About

Based on the glaze that gives Peking duck its crackling skin, this salty, sweet, and savory glaze is delicious on any poultry. It is best used with indirect grilling. If used directly over a flame, watch its progress very carefully. It can reduce to a blackened sheen in a few untended seconds.

Ingredients

  • 3 tablespoons hoisin sauce
  • 3 tablespoons honey
  • 1 clove

Method

Directions

  1. Combine all of the ingredients.
  2. Serve at room temperature. Refrigerate in a tightly closed container for up to 1 month. Bring back to room temperature before serving.